Focaccia Bread

  • 10 Portions

    Strong bread flour

    Dried yeast

    Olive oil

    Warm water



    Garlic – Crushed

    Mixed herbs


  • 50 Portions

    Strong bread flour 1kg

    Dried yeast 4 tbsp

    Olive oil 250ml

    Warm water 250ml

    Sugar 1 tbsp

    Salt 1 tbsp

    Garlic – Crushed 2 cloves

    Mixed herbs 1 tsp


  • 100 Portions

    Strong bread flour 2kg

    Dried yeast 8 tbsp

    Olive oil 500ml

    Warm water 500ml

    Sugar 2 tbsp

    Salt 2 tbsp

    Garlic – Crushed 4 cloves

    Mixed herbs 1 tbsp


  1. Using a planetary mixer add the strong flour, yeast, sugar and salt
  2. Using the dough hook attachment, add the olive oil and slowly add the water with the machine running
  3. It will slowly start to form a soft, warm but sticky dough
  4. Add more oil if the dough is too sticky
  5. Allow the dough to kneed in the machine for 10 minutes until soft and elastic
  6. Allow the dough to prove in a warm place for 1 hour or until the dough has doubled in size
  7. ‘Knock back’ the dough with your fists to remove the air
  8. Oil the inside of a deep tray, push the dough into the tray using your fingers to the depth of around 2cm
  9. Allow to prove in the tray for around 40 minutes until it has doubled in size and brush with olive oil
  10. Cook in the oven at 180˚C for around 20 minutes or until cooked through
  11. Remove from the oven and brush with olive oil whilst the bread is still warm
Key Points